Classic Baked Milk Pudding (Printable version)
Silky baked milk dessert with a golden caramelized finish and delicate vanilla notes, ideal for cozy evenings.
# What you need:
→ Dairy
01 - 4 cups whole milk
02 - 1/2 cup heavy cream
03 - 3 large eggs
→ Sweeteners
04 - 3/4 cup granulated sugar
→ Flavorings
05 - 2 teaspoons vanilla extract
06 - Pinch of salt
→ Optional Topping
07 - 2 tablespoons granulated sugar for caramelized top
# How To:
01 - Preheat oven to 325°F. Lightly butter a 2-quart baking dish or six individual ramekins.
02 - Combine milk and heavy cream in a medium saucepan. Heat gently over medium heat until just steaming, not boiling.
03 - In a large mixing bowl, whisk together eggs, sugar, vanilla extract, and salt until smooth and pale.
04 - Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
05 - Strain the mixture through a fine sieve into a large jug to remove any cooked egg bits.
06 - Pour custard into the prepared baking dish or ramekins. Place in a large roasting pan and fill halfway with hot water.
07 - Bake for 40 to 45 minutes, until set but still slightly wobbly in the center.
08 - Remove from oven and cool slightly. Sprinkle sugar on top and caramelize with a kitchen torch or under the broiler for a golden finish.
09 - Serve warm or chilled.
# Expert Advice:
01 -
- It turns everyday staples into a dessert that feels special enough for guests
- The texture is impossibly silky and the caramelized top adds the perfect crunch
- You can make it ahead and it actually tastes better after a night in the fridge
02 -
- Never skip the straining step it transforms the texture from good to restaurant quality
- The water bath is nonnegotiable it prevents the eggs from cooking too fast and becoming rubbery
03 -
- Bake until the center still jiggles slightly it continues cooking as it cools
- Use a kitchen torch for the best caramelized top broiling can accidentally cook the custard underneath